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Pecan Pie Oatmeal Cookies

Chewy Pecan Pie Oatmeal Cookies You'll Crave Again and Again

A delightful blend of pecan pie and oatmeal cookies, these Pecan Pie Oatmeal Cookies are perfect for any gathering.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup rolled oats Can substitute with quick oats for a softer texture.
  • 1 cup all-purpose flour Use gluten-free flour for a gluten-free version.
  • 1/2 cup brown sugar Can replace with coconut sugar for a healthier option.
  • 1/2 cup granulated sugar Consider using less for lower sweetness.
  • 1/2 cup unsalted butter, softened Substitutes include coconut oil or margarine.
  • 1/2 cup chopped pecans Can swap with walnuts or omit for nut-free option.
  • 1/2 cup corn syrup Can substitute with maple syrup or honey.
  • 1 large egg Flaxseed meal mixed with water can be used for vegan option.
  • 1 teaspoon vanilla extract Try almond extract for a different twist.
  • 1 teaspoon baking soda Keep an eye on its expiration for proper rising.
  • 1/4 teaspoon salt Adjust based on taste preference.
Optional Variations
  • 1/2 cup chocolate chips Add for extra sweetness in chocolate chip pecan cookies.
  • 1/2 teaspoon cinnamon Mix in for a warm spice in cinnamon pecan cookies.
  • 1/2 cup shredded coconut Incorporate for a tropical twist in coconut pecan cookies.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Electric mixer
  • Parchment Paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened unsalted butter, brown sugar, and granulated sugar until fluffy and light, about 2-3 minutes.
  3. Add the egg and vanilla extract, beat until smooth and glossy.
  4. In another bowl, whisk together the rolled oats, flour, baking soda, salt, and chopped pecans.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined, then fold in the corn syrup.
  6. Scoop the dough onto the prepared baking sheet, spacing about two inches apart.
  7. Bake for 10-12 minutes or until the edges are golden and centers are set but still soft.
  8. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  9. Transfer to a wire rack to cool completely, allowing the texture to set perfectly.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to five days or refrigerate for longer freshness.

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